Tuna Casserole

Ingredients

• 1 lb cooked egg noodles, al dente
• 1 large onion, chopped
• 3 stalks celery, diced
• 2 tablespoons butter

• 2 (10 1/2 ounce) cans condensed cream of mushroom soup
• 1 cup mayonnaise

• 1 (10 1/2 ounce) can evaporated milk (can use regular milk)
• 2 teaspoons black pepper
• 2 cups frozen peas and carrots

• 4 (6 ounce) cans tuna, one drained
• 1 cup dry breadcrumbs or cracker crumb
• 1 cup shredded parmesan cheese

Directions

1. 1

   saute onion and celery in butter until soft and just starting to brown.

2. 2

   mix together soup, mayo, milk and pepper.

3. 3

   stir in peas & carrots and tuna.

4. 4

   fold in noodles.

5. 5

   if desired, freeze in 9X13 pan or 3 quart casserole or in gallon size freezer bag.

6. 6

   thaw and pour into 9X13 or 3 quart casserole dish, or two smaller dishes.

7. 7

   mix bread crumbs with parmesan and sprinkle over casserole.

8. 8

   bake at 350 degrees for 40 minutes -or-.

9. 9

   bake frozen casserole, covered for 40 minutes, then uncovered for additional 20 minutes.